High Rollers: Sushi & Joint Rolling Class

Maybe you just want to load up on some sushi, sake, and
sativa at an affordable price?

If you’ve never had fresh sushi while smoking a gorilla finger-sized joint, you haven’t really
lived. Sure, you may have covertly toked in the parking lot near a sushi place,
then went inside and had good times. But there’s something uniquely daring when you're puffing cannabis over your very own fresh sushi roll, right there, in real time.

Denver’s My 420 Tours offers a sushi and joint rolling class
on Thursday and Friday nights. They partnered up with Buddy Boy’s retail shops
to make this a rather aromatic event. The tour company doesn’t provide
cannabis, but Buddy Boy’s does, and every ticket is good for a couple of grams.
(You can upgrade to larger quantities, too, if that’s your prerogative.)

The thing is, if you already know how to roll joints (or
sushi), you can still get a lot out of this experience.

The class I attended was held at CC Grow, on the northern
end of Denver. They cleared out part of the store to set up tables, settings,
plates, and silver trays with all of our joint rolling accoutrements. Our class
started with Calyx Ward, the joint rolling instructor.

The rolling platter came with papers, grinder, lighter, and a number of handy guides for identifying quality cannabis.

Ward provided each of us with Tommy Chong brand rolling
papers, which come with a pack of crutches (aka “filters”). These Chong papers
are massive. Not Up-in-Smoke massive,
but they’re definitely much larger than the Zig Zags I usually work with.

Ward walked us through the steps. Grind the herb. Tap it out
onto the tray. Fold the paper like so, work the levels, insert the crutch, then
twist and lick. Voila!

Honestly, I make it sound much easier than it really is.
Ward gave us lots of tips and tricks to make the joint roll just right, which
was quite a feat considering these papers were large enough to wrap Cuban
cigars.

As we passed around our marijuana cigarettes, Travis French,
our sushi chef, began the second course of the evening. Borrowing some of the
concepts from Ward’s joint rolling portion, French showed us how to roll our
own sushi. His assistant and business partner, Patrick Bailey, gave us plates
of veggies and sliced fish. For veggies we got shredded carrots, jalapenos,
onions, and red peppers. For meat, we got raw salmon (sake), raw tuna (maguro),
krab slices, spicy shrimp, and smelt roe (masago).

And rice. Tons and tons of sweet, sticky sushi rice.

As the night went on, Travis encouraged us to try new sushi
combinations. Keep rolling sushi. Keep rolling joints. Keep sipping rice wine. Keep
it all going, and share and share alike.

“We’ll keep feeding you until we run out of ingredients,”
said French.

Besides the practically endless amounts of fish I received,
they kept my sake bottle topped off, too. By the end of the evening, it didn’t
matter how many joints we blew through, or how many cups of sake we swilled. By
the end of it, everybody, local or
tourist, was stuffed. I’m pretty sure there was still some wine and sashimi
left, but we couldn’t do anymore. We had reached our collective limits,
munchies and all.

As we wrapped up our session and said our goodbyes, Bailey
celebrated Colorado’s newest culinary traditions. “The best part of this job?
Food smiles,” he exclaimed. “And smokin’ weed!”

You can reserve your spot at the Sushi & Joint Rolling class by going here.